Ingredients:

  • 12 oz Dried Pasta (Penne, Rigatoni, or Fussili), cooked al dente
  • 3 cups Cooked Turkey Meat, shredded or diced
  • 1 cup Frozen Peas
  • 1 medium Shallot (or small onion), finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Sage Leaves, finely chopped
  • 1 tsp Fresh Thyme Leaves, picked from the stem
  • 4 tbsp Unsalted Butter
  • 4 tbsp All-Purpose Flour
  • 3 cups Whole Milk, slightly warmed
  • 1 tsp Dijon Mustard
  • Pinch of fresh Nutmeg
  • Salt and Black Pepper, to taste
  • 1 cup Sharp Cheddar Cheese, grated
  • 1/2 cup Gruyère or Mozzarella Cheese, grated
  • 1/2 cup Panko Breadcrumbs
  • 1 tbsp Melted Butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch (or equivalent 3-quart) casserole or baking dish lightly.
  2. Cook the dried pasta according to package directions, aiming for slightly underdone (al dente). Drain well. While pasta cooks, shred the leftover turkey meat.
  3. Melt the 4 tbsp butter in a large skillet or Dutch oven over medium heat. Sauté the diced shallots until softened (about 3 minutes).
  4. Add the minced garlic, chopped sage, and thyme to the skillet; cook for 1 minute until fragrant. Whisk in the flour to create a smooth paste (the roux) and cook, stirring constantly, for 2 minutes.
  5. Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
  6. Remove the sauce from the heat. Stir in the Dijon mustard, nutmeg, salt, and pepper. Taste and adjust seasoning as needed.
  7. Gently fold the shredded turkey, cooked pasta, and frozen peas into the sage béchamel sauce in the skillet. Mix until everything is evenly coated.
  8. Transfer the entire mixture into the prepared baking dish. In a small bowl, combine the grated Cheddar, Gruyère, and Panko breadcrumbs. Sprinkle this topping evenly over the pasta mixture, then drizzle with the 1 tbsp of melted butter.
  9. Bake for 25–30 minutes, or until the sauce is bubbling vigorously around the edges and the topping is deeply golden brown and crisp.
  10. Let the bake stand for 5–10 minutes before serving to allow it to set up nicely.